Put everything except beans in crock pot and cook on high for 4-6 hours. The chicken should fall apart with a fork when done. When cooked drain chicken mixture and add beans. Spoon onto flour tortillas and top w/ cheese, sour cream and salsa.

Tuesday, March 23, 2010

Place roast in crock pot and fill half way with water and cook for 6-8 hours. Discard water. Shred meat and return to the crock pot. Combine sugar, salsa, and coke in a separate bowl. Add mixture to the meat in the crock pot. Cook an additional 3 hours. Stir occasionally.

Spray in the inside of crock pot with cooking spray. Combine cake mix, sour cream, water, eggs,instant pudding mix and chocolate chips. You can mix it in the slow cooker if you wish. Mix well. Cook on low 6-8 hours or on high 3-4. Serve warm. Goes well with ice cream

Cut away any obvious fat portions from the roast. Place all ingredients in a crock pot and cook on high for 6-7 hours. Remove pork to cutting board. Add an additional ½ C granulated sugar and 1 C Coke to the liquid in the crock pot. Stir. Shred the pork, removing excess fat and bones, and add back to the crock pot. Stir. Reduce to low and cook an additional 3 hours.

Serve pork in Costa Vida style burritos, or otherwise as desired. Cover remaining pork and refrigerate for up to one week. It can also be placed in freeze safe bags and frozen for use up to 3+ months later.

Blend ingredients in a medium saucepan. Cook over medium heat, stirring frequently, about 5 minutes or until cheese is melted. Serve warm as dip with corn chips or crackers. Also can cook in crock pot.

Mix sugar and cinnamon together in small bowl. Dip individual biscuits into melted butter and then into cinnamon and sugar mixture. Place each covered biscuit in greased 3 ½ to 5 quart slow cooker. Cover and cook on high heat 2 ½ to 3 hours, or until rolls are done in center. You can check rolls in the center after 2 hours for doneness. Makes 6-8 servings.

Put the first 7 ingredients in crock pot. Cook on low 8-9 hours. Then remove the chicken and shred with a fork. Put back in and add the rice, lime juice, cilantro. Cook 10-15 more minutes. Serve with fresh hot tortillas and top with cheese, sour cream and fresh salsa and guacamole. You can also omit the rice or serve the rice on the side.

Melt cheese in crock pot, add everything else, stir, and enjoy. If you are in a hurry, melt cheese in microwave before putting in crock pot to decrease melting time. Serve with tortilla chips or French Bread cubes.

Place all ingredients in a crock pot and cook on low 5-6 hours. Serve with tortilla chips and shredded cheese. Can also be cooked on top of the stove. If cooked on stove, simmer in pot on low for approximately 2 hours.

Coat inside of 2 1/2 quart to 5 qt crock pot with cooking spray. Note: The cooking time and final appearance will depend on crock pot size. I have a 5-6 qt. crock pot and when I double the recipe it takes a little over 2 hours.

Whisk flour and baking powder and set aside. In large bowl, melt butter and chocolate in microwave. Whisk in 2/3 C of sugar, 3 T cocoa, vanilla, salt, milk and egg yolk. Add flour mixture and mix thoroughly. Pour batter into slow cooker and spread evenly. In medium bowl, whisk together remaining sugar (white and brown), cocoa, and hot water until sugar is dissolved. Pour mixture over batter in slow cooker. Cover and cook on high for 1 1/4 to 2 1/4 hours depending on size of crock pot. Even when done, cake will be moist and floating on layer of molten chocolate but you will know it's done when nearly all cake is set and pulling away from sides. Note. Cover crock pot under lid with paper towels to collect condensation that will form. Let cool or eat warm served with ice cream or whipped cream.

Cut the steak in half lengthwise, cutting almost but not all the way thru one long side. Open and pound it out to an even thickness. Sprinkle evenly with garlic powder and oregano. Arrange onion, green pepper and sun dried tomatoes over the whole steak.

Starting at one narrow end, roll the steak and secure with toothpicks. Place steak roll in the crock pot. Throw in any loose bits that fell out while you were rolling it up and any pieces of meat that you may have had to trim off. This all helps make the gravy even better.

In a small bowl, combine the gravy, red wine and pepper. Pour this over the steak roll, cover and cook on Low 8-10 hours.

When ready to serve, combine flour and water. Move the steak roll to a dish that you can keep it warm in. Stir the flour paste into the gravy. Cover and cook on High 10-15 min to thicken. Cut steak roll into slices and serve with gravy.

Spray crock pot with cooking oil.Tear tortillas into quarters or smaller. Put a layer of tortillas in crock pot, then a layer of the mixture of chicken, soup, and chilies. Sprinkle cheese, then continue layers of tortillas, chicken mixture and cheese. Heat at low for about 3-4 hours until heated through.

2 cans Great Northern White beans1 can Hominy (fancy white corn)2 cans chopped chili's (I use mild)4-5 cloves of garlic (finely chopped, I put in a processor so I don't have to get my hands smelly and I tend to use even more, the longer you cook it the more mild the garlic will become)1/2 onion (finely diced)2 T cumin seed (not the powder)1 T lime juice2 large cooked chicken breasts (diced small and cooked in little olive oil with 1 T cumin seed, 1 finely chopped garlic clove, 1 T finely diced onion - drain on paper towel before putting in slow cooker)

Put in the slow cooker on high for 4-5 hrs. Salt and pepper to taste before serving. I didn't add any extra seasonings in mine. Suggested serving method, stir in sour cream (I don't do this, but it's also good), top with cheddar cheese, and scoop with tortilla chips (this adds extra salt)

You can cook the chicken and chop the onions/garlic the night before and keep refrigerated for fast prep. Enjoy!

Note: Buy the cumin seed from the international section in the bag - much, much cheaper.

Already have cooked noodles, rice or potatoes (for mashing) cooked so all you have to do is reheat.

Spray the crock pot with oil or Pam--not solid shortening.2-3 lbs of country (no bone) spare ribs, cut apart in 1" widths and 3-4" lengths1-2 bottles of chili sauce (the more the finely chopped veggies in it, the better: green pepper, tomatoes, onions, garlic, etc.)Add only 1 cup or less water. (I like it less because there is a lot of fluid in the meat that comes out in juice while cooking. Put in water a little at a time to make sure there is expansion room before the top edge for juices that will come out of the meat.)

Put the crock pot on low for 8-10 hours (however long it is from the time you are ready to go out the door in the morning and come back from work 9 hours or more later. If you don't mind the aroma, you can cook it all night while you sleep. The meat will be extremely tender.

Skim off the fat if you see it floating.

Serve over rice or mashed potatoes with coleslaw on the side.

You can use "hot" chili sauce or barbecue sauce. You can change the flavor by using different kinds of "sauces" with a tomato base.

You can shred the meat and put inside tortillas or use as a base for Shepherds' Pie.

Saturday, March 20, 2010

Add: (with all liquids that came with canned good)1 can diced tomatoesfill that can with water and add to crock pot1 can ranch beans1 can black beans1 can white hominy1 can cut green beans1 can whole kernel corn1 4-oz can green chili's

Add some chili powder to taste. Add enough water until it's to the consistency you like.Stir together and place crock pot on high until all is heated through. Or on low for 3-4 hrs. The longer the better for the flavors.Adjust flavors to taste before serving. You can add a can of Ro-tel tomatoes with chili's for more heat.

Break noodles in half. Place half of the noodles in the bottom of greased crock pot. Stir Italian seasoning into meat and spread half over the noodles in the crock pot. Then layer half of the sauce, water, cottage cheese and half of the cheese over the beef. Repeat layers. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 6-8 servings.

Place roast in crock pot and season with salt and pepper. In a bowl whisk together soda, soup and soup/dip mix. Pour over roast. Cook on low for 6-8 hrs. Remove roast and carve (it really just shreds at this point). Pour juices from slow cooker into saucepan; heat to boiling. Mix 1/4 cup cornstarch and 1/2 cup cold water until smooth; whisk into juices. Cook, stirring constantly, until sauce has thickened.

In a large bowl combine all ingredients, reserve 1/2 cup cheese to sprinkle on top.
Pour mixture in crock pot. Sprinkle top with cheese. Cook on high for 3 hrs or low for 6 hrs.

To make in the oven. Follow directions above. Pour into a sprayed 13x9 baking dish. Sprinkle top with cheese. Cover with foil and bake at 350 degrees for 45 minutes. You can remove foil and pop back into the oven for 15 minutes to brown the top.

1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
2. Thoroughly rinse corned beef; sprinkle with seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
3. Cover and cook on low heat setting 7-8 hours or until beef and vegetables are tender, add the cabbage to the slow cooker for the last 1-2 hours of cooking time.
4. Remove beef and vegetables from slow cooker; cover to keep warm. Turn slow cooker to High. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.

Thursday, March 11, 2010

Place chicken in crock pot and sprinkle with taco seasoning.Bake in crock pot for 3 hrs on high or 6 hrs on low.Remove chicken from crock pot and shred..you may want to add some of the "juices" back to the chicken to add flavor and moisture to the meat.Use for tacos, tostadas, burritos....

Heat oil and brown beef . Drain and set place in crock pot. Puree French onion soup in blender, and pour over beef. Stir in spices. Add Tabasco™ to taste. Add undrained beans, tomato paste and sauce. Stir until well combined. Heat through for 1-2 hrs on high or 2-4 hrs on low. Serve with cheese, onions, and sour cream if desired.

Place apples and sugar in a crock-pot and cook on high for 3 hours. Then on low for about 8 hours or overnight. Use hand mixer and blend to desired consistency. Add cloves and cinnamon and stir. Cook another 2-3 hours uncovered to thicken.